Tag Archives: Parma Ham

Quick Recipe – Asparagus baked in Parma Ham

This is another recipe that we used over the Jubilee weekend when we went back to Somerset to visit the family. It is so simple and quick to cook up, either as a starter or to go with a main meal.

As my Mum has always said and to which I agree:

‘I love English asparagus and wait every year for it to appear at a local fruit farm or even supermarkets. It is a short season but I will not buy asparagus from foreign sources, somehow in the autumn and winter it just doesn’t seem right. One day when my vegetable garden is enlarged I shall grow it myself.’

Asparagus is really versatile and can be cooked in various ways, just steamed, with butter (plain or garlic), or hollandaise sauce. Grilled on the barbecue or baked in the oven. The woody ends, which are snapped off before cooking, can be added to stocks for an additional flavour.

This recipe was first made when my Mum had a bunch of asparagus and some Parma Ham and wanted to stretch both to make a starter go further. The Parma ham can be cut into strips and rolled around each spear before baking, but it is fiddly and this is the simplest and quickest method as the Parma Ham always breaks up during cooking. We have made this loads over the years, so thought I would share it with everyone.

The flavour of the Asparagus is simply delicious after roasting with the Parma Ham!

Ingredients:
1 Bundle of fresh Asparagus – (English)
8 Slices of Parma Ham or Prosciutto
Olive or rapeseed oil
Parmesan shavings
Freshly ground black pepper
1 non-stick baking tray

Oven 200C; 400F; Fan 180C Gas Mark 5/6

1. Wash the asparagus then take hold of the woody end and snap it.

2. Lay four slices of Parma Ham onto the baking tray and place the asparagus on top, brush the spears lightly with a little of the oil.

3. Sprinkle with black pepper to taste

4. Lay the other slices of Parma Ham on top.

5. Put in the oven for about 10-15 minutes, checking to make sure the ham is not burnt and the asparagus is soft (al dente is preferred)

6. Remove from the oven and put on a warm dish and using a potato peeler shave Parmesan cheese over the top if required.

7. Serve with crusty bread and/or a rocket and tomato salad, dressed with a balsamic and oil dressing.

NB – this can be part of an antipasto or a starter.

Enjoy!

Savoury Palmiers

I am not exactly sure where recipe came from but it is a very good one – so much so that my younger brother told various people, when they asked where they came from, that it was “probably M&S!” Not sure whether that is a compliment or not. :)

They taste fantastic and are fun to make. They are perfect for a Dinner Party or family gathering and whenever we go home and my Mum has made them, they don’t last long!

Makes 20/30

Ingredients:
1 Packet Ready-rolled Puff Pastry
1 packet Boursin Cream Cheese with herbs
1 or 2 Packets of sliced Parma Ham or the equivalent
4tblsps Grated Parmesan Cheese
Fresh sprigs parsley and chives or thyme, chopped finely
1 Large free-range egg, beaten for glazing
Flour for dusting

Oven 200ºC (400ºF); 180ºC Fan Oven; Gas Mark 6

1. Take that pastry out of the packet and lay on a floured board.

2. Cut to size 18cm X 35cm.

3. Take the Boursin that has softened from being out of the fridge, put in a basin and mix together until smooth.

4. Spread this carefully over the pastry, being careful not to cut through it.

5. Arrange the slices of Parma Ham over the top and scatter with the herbs and Parmesan cheese.

6. Taking one of the long sides roll up tightly to the middle and then repeat on the other long side so that the two rolls meet together in the middle and touch one another. If they won’t stick brush a little of the beaten egg down the long join. Do NOT worry if they are not quite exactly the same size.

7. Place on a baking tray, cover with cling-film and chill for at least 20 minutes.

8. Trim of both the ends to make it look neat, brush with the beaten egg and then cut crossways into 1cm thick slices.

9. Put the slices on a lightly oiled non-stick baking tray, or use non-stick baking paper, and cook for approx 12/15 minutes when they should be golden brown.

10. Cool on a wire rack and serve warm – they will disappear in seconds!

NB These freeze well so can be made in advance, and defrosted before eating, when they will need to be reheated in the oven (see temperature above) for 5/10minutes. If this is the case cook them until lightly browned before freezing as they will turn golden when they are reheated.

Enjoy!